Since Cinco de Mayo I have seen a flourish of internet activity on Tres Leche Cake. It seems like all of the blogs I follow have posted a Tres Leche Cake. With each additional posting I wanted to try it for myself even more. During Memorial Day weekend we had guests and I couldn't think of a better time to whip up this cake. Although not traditionally American I thought topping it each pieces with berries would be a delightful summer hit.
The cake whipped up easily and just needed time to cool and soak up all of the three milk glaze. This is definitely not a last minute cake. You need at least 4 hours from when the cake comes out of the oven till serving time.
Mr. J is not really a cake guy at all but he got all excited as I made up the whipped cream frosting. If there is any cake for him this milk soaked whipped cream frosted cake is it.
The cake is incredibly light and refreshing, perfect for a hot summer day. Tres Leche cake it is also quite sweet and indulgent. Just look at the three milk glaze if you don't believe me. I know we will be making this cake again but most definitely when we have others to help us enjoy each slice.
Tres Leche Cake
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Keywords: bake dessert Cinco de Mayo cake
Ingredients (serves 24)
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 5 eggs
- 1½ teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
InstructionsMake the Cake:
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.
In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer.
Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
In a small bowl, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.
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